GARLICY MINT MUSHROOMS

required:mushrooms-250 g,mint leaves-2 small bunches,salt-according to taste,pepper pd-according to taste,garlic coves-10,lime juice-few drops,oil-1/2 tbsp
method
make a coarse paste of mint leaves and garlic cloves .heat oil in a pan and tip in the mushrooms.stir fry on a high flame until the water from the mushrooms dry up.add the mint paste and fry for sometime until the raw smell disappears.tip in salt,black pepper pd.lastly add lime juice.serve with toasted bread.

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BHUTTE KA SHORBA

required-butter-1/2 tbsp,garlic cloves-5 chopped fine,sweetcorns-2 grated,green chillies-4,water,salt-according to taste,black pepper pd-1/2 tsp,coriander leaves-few,lime juice-1/2 lemon
method
melt the butter in a non stick pan.tip in the garlic and before the garlic turns brown add the sweetcorn and stir fry for 2-3 min.pour water to obtain the consistency of soup.cook for 7-8 min.now add finely chopped green chillies,black pepper pd and salt.cook further and after 2 min add coriander and lemon juice and turn off.

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STUFFED BRINJAL

required:sesame seeds-2 tsp,roasted chanadal-2 tsp,salt-1/2 tsp or according to taste,red chilli pd-1 tsp,coconut-1/2" piece,onion-1 big diced,round purple brinjal-8,oil-1&1/2 tbsp
method
dry roast the sesame seeds until they pop and put them in a mixer jar along with roasted chanadal,salt,red chilli pd,coconut and onion.this paste should be slightly salty and spicy.
first of all,chop off the top portion of the stems.keep the stems intact and cut the brinjal in four or six segments depending on the size.these cuts should reach the inside of the stem as well.put them in salted water.squeeze out the water from the brinjals and stuff them with the prepared masala.
take a non stick pan and heat the oil.arrange the brinjals side by side in the pan.cover the pan and cook for sometime on a medium flame.after few minutes, reduce the flame and with the help of tongs change the position of the brinjals .cover again.see that the brinjals are soft and cooked on all the sides.check the salt in between and if necessary sprinkle some.

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GUGGILLU

required:black eyed peas-200 g,salt-3/4 th tsp,oil-3/4 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,onion-1big chopped,green chillies-3 or 4 slit,dry red chilli broken-1,water-3/4 th cup,curry leaves-1 sprig
method
soak the black eyed peas for 3 hours and drain.add water,salt to the black eyed peas and cook in a pressure cooker for 2 whistles on a high flame.
in a pan pour the oil and heat it.add the mustard seeds and cumin seeds.when the mustards pop, tip in the curry leaves,dry red chilli.when they change colour tip in the onion,green chillies and fry for sometime.when the onion is slightly soft add the black eyed peas and mix nicely.turn off after 2-3 min.

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CHICKEN CURRY

required:oil-3 tbsp,cloves-3,green cardamom-2,cinnamon-1 small piece,onions-3 big,green chillies-5,ginger& garlic paste-4 tsp,turmeric pd-1/2 tsp,chicken-1&1/2 kg,red chilli pd-3 tsp,khus khus pd-2 tsp,cashews-5,salt-according to taste,garam masala-1&1/4 th  tsp,water-2 cups,coriander-1 small bunch
chopped
method
grind cashews to a fine powder in a dry mixie jar and keep.marinate the chicken with turmeric pd,salt,red chilli pd,ginger&garlic paste for 30 min.now take a pressure pan and pour the oil.heat up the oil and tip in cloves,cardamom,cinnamon.after they are fried,tip in the onions with the green chillies.stir fry the onions for sometime.when the onions are golden in colour add the marinated chicken and stir fry for 7 min.later tip in the khus khus pd,powdered cashews.also add water and cook for 2 whistles on a high flame.after the pressure comes down open the lid.check to see if the chicken is fully done.add more water and cook further if the chicken is not fully done.lastly add garam masala,coriander leaves and mix nicely.

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TOMATO PULAO

required:tomatoes-5 small,water-to make tomato juice,oil-2 tbsp,cloves-5,cardamom-3,cinnamon-1"pieces-2,onion-1 medium sliced,green chillies-3 slit,ginger&garlic paste-3 tsp,mint leaves-from 1 bunch,coriander leaves-1 bunch chopped,basmathi rice-2 cups,salt-1 tsp or according to taste
method
soak the basmathi rice for 30 min.blend tomatoes with water and strain.prepare 4 cups of juice.meanwhile pour oil in a pressure cooker and tip in cloves,cardamom,cinnamon.fry them.then add onion and green chillies.let the onion become light brown in colour.add the ginger&garlic paste and fry again.drain the rice and add to the cooker.also add mint leaves,coriander leaves and salt.stir fry the rice for 2 min and then add the tomato juice.when the juice starts to boil close the lid of the cooker.cook for 1 whistle and  reduce the flame.cook for 3-4 min on low flame and turn off.serve along with some boiled egg or chicken curry.

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PAPAYA JUICE

required:ripe papaya-1 kg,lime juice-from two lemons,brown sugar-1 tbsp,water-enough to make the juice
method
peel the papaya and cut in long slices.now remove the seeds and also the thin layer beneath the seeds.dice papaya in chunks and blend with lime juice,sugar and water.the juice should not be very thick or very thin

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PLANTAIN IN YOGHURT GRAVY

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required:plantain-1 diced,turmeric pd-2 pinches,red chilli pd-1/4th tsp,salt-according to taste, water-1&1/2 cups,green chilli-1,coconut-2 or 3 small pieces,curd-3/4 th cup,roasted cumin pd-1/4th tsp,oil-3 tsp,mustard seeds-1/4 th tsp,dry red chilli-1 broken,methi seeds-4,curry leaves-1 sprigmethod
cook the plantain with water,red chilli pd,salt,turmeric pd until the plantain is soft.grind the coconut with curd and green chilli.pour this gravy in the plantain after it turns soft.tip in the roasted cumin pd.when the curd starts to form bubbles on the surface,turn off.
 prepare a tempering with mustard seeds,methi seeds,dry red chilli,curry leaves.add the tempering to the curry after the tempering is warm

YELLOW CUCUMBER AND COCONUT CHUTNEY

required:yellow cucumber-200g finely chopped with seeds,green chillies-7 or 8,garlic cloves-3,salt-according to taste,cumin seeds-1 tsp,lime juice-few drops,coconut pieces-3-1"pieces,oil-1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
fry the green chillies in 1 tsp of oil.grind coconut along with garlic,green chillies,salt,cumin seeds.to this fine paste, add finely chopped cucumber pieces.
prepare a tempering with the remaining oil,mustard seeds,uraddal,chanadal,curry leaves.add the tempering to the chutney and squeeze some lime juice.

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PLANTAIN AND PEANUTS FRY

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required:plantains-2 chopped in small pieces,onions finely chopped-2 handfuls,dry red chilli-1 broken,oil-1 tbsp,mustard seeds-1 tsp,peanuts-dry roasted and skinned-50g,salt-1/2 tsp or according to taste,curry leaves-1 sprig,red chilli pd-3/4 th tsp
method
add oil in a pan and heat it up.tip in the mustard seeds and then add the dry red chilli and curry leaves.when the mustards pop and red chilli is slightly brown,tip in the chopped onions.when they sweat, add the plantain pieces.after a minute pour water.also add salt,red chilli pd.keep the pan covered.when the plantains are cooked tip in the peanuts and mix properly.turn off

POTATO WITH DRUMSTICK

required-potatoes peeled and diced-3,drumstick-1 cut in pieces,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,turmeric pd-1/4th tsp,curry leaves-1 sprig,onion-1 big chopped fine,ginger-garlic paste-1 tsp,red chilli pd-3/4 th tsp,garam masala-1/2 tsp,water-1&1/2 cups
method
take a pressure cooker and add oil in it.heat the oil and pop the mustard seeds,cumin seeds.also add curry leaves,turmeric pd and onions.after a minute add the drumstick,salt and fry.when the onions turn light brown in colour tip in the ginger-garlic paste.when the paste is fried, tip in the potatoes,red chilli pd.mix nicely and pour water.close the lid and cook for 2 whistles.after the pressure comes down open the lid and add the garam masala.

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RIDGEGOURD PEEL FRY

required:ridgegourd peel-from 2 ridgegourds,oil-1/2 tbsp,mustard seeds-1/4 th tsp,curry leaves-1 sprig,dry red chilli-1or 2 broken,cumin seeds-1/2 tsp,garlic cloves-2,salt-2 pinches.
method
nicely wash the ridgegourds before peeling and grind the peel in a mixie.pour the oil in a non stick pan and tip in the mustard seeds,curry leaves.when the mustard seeds pop add the ground ridge gourd peel.keep it covered.in a small mixie jar grind dry red chillies+jeera+salt+garlic and add to the pan and mix nicely.when the peel is cooked,turn off.

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LEMON RICE

required:oil-1 &1/2 tbsp,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-1 tsp,peanuts-1/2 cup,green chillies-4 or 5,ginger-1" piece finely chopped,curry leaves-2 sprigs,turmeric pd-1/4 th tsp,sona masoori rice-1 cup,lemons-1&1/2,salt-1 tsp or according to taste
method
cook the rice with enough water.when the rice is hot, tip in the salt and turmeric pd.also add little oil,lemon juice.wait for the rice to be warm,mix everything nicely with very light hands taking care that the rice does not break.
prepare a tempering with the remaining oil,mustard seeds,uraddal,chanadal,peanuts,green chillies,ginger and curry leaves.add the tempering to the rice and mix again.

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BITTERGOURD FRY

required:bittergourd-300g or 4 big,onion-1 big diced,red chilli pd-1 tsp,coriander powder-1 tsp,garam masala-1/2 tsp,turmeric pd-1/4 th tsp,amchoor pd-1&1/2 tsp,salt-according to taste,oil

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method
chop the bittergourd in thin, round slices and deep fry until the white part turns light golden in colour.heat another pan and add little oil.tip in the onions and add turmeric,salt.
before the onions start turning light brown in colour,tip in the fried bittergourd,redchilli pd,coriander pd,garam masala pd,amchoor pd and fry on low flame for 3-4 min.

YARD LONG BEANS FRY

required:yard long beans-500g cross cut,water-1/2 cup,turmeric pd-1/4 th tsp,salt-1/2 tsp,oil-3/4 th tbsp,mustards seeds-1 tsp,curry leaves-1 sprig,onion-1 big chopped,red chilli pd-1 tsp
method
add water,turmeric pd to the beans and cook covered for sometime.when the beans are 90% cooked,increase the heat so that the water dries up.turn off.heat a pan and pour the oil.when the oil is hot, tip in mustard seeds and curry leaves.after the mustards pop,tip in the onion.add the salt.saute until the onion turns light brown.now add the cooked beans and red chilli powder and mix nicely for 3-4 min.

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KIWI SMOOTHIE WITH GREEN TEA

required:green tea bags-2,2 cups water,honey according to taste,kiwi's-2 refrigerated.
method
boil the water and turnoff the stove.put the tea bags in water until the water colour is light golden.refrigerate the tea.later blend the kiwi's,honey and tea.serve immediately.

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SPRING ONION UPMA

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,spring onion greens-1 cup chopped{white part of the spring onions also can be included if slender} ,ginger&garlic paste-1 tsp,green chillies-5 finely chopped,1 cup- brown wheat rawa ,salt-according to taste,water-3 glasses
method
heat the oil and tip in mustard seeds,uraddal,chanadal and curry leaves.when the mustards pop add the spring onions,ginger&garlic paste,green chillies and fry for 2 minutes on medium flame.now add the rawa and salt.stir fry for a minute and pour water.cook covered on high flame until done.serve hot.

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CHUKKAKURA PARANTHA

required:chukkakura pappu or dal,wheat flour,oil or ghee
method:take some prepared dal and add sufficient wheat flour to it.knead them together to make a dough.make paranthas and fry with little oil or ghee on a tawa.

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CHUKKAKURA PAPPU

required:chukkakura-4 small bunches,toordal-1 cup,onion-1 small diced,green chillies-2 slit,salt-1/2 tsp,turmeric pd-1/4th tsp,red chilli pd-3/4 th tsp,water-2&1/2 cups
for tempering:oil-1 tbsp,mustard seeds-1 tsp,garlic cloves-2 crushed,cumin seeds-1 tsp,curry leaves-1 sprig

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method
wash the dal and soak it in water for half an hour.put the dal along with water in a pressure cooker.also add onion,green chillies and chopped greens to the dal.cook the dal for 1 to 2 whistles and turn off.when the pressure comes down open the lid and turn on the flame.tip in turmeric pd and red chilli pd.cook for a minute and turn off.prepare the tempering in another vessel and pour it on the dal and cover for a min.

GARLICY MUSHROOM PAKODA

required:chickpea flour or besan-1 cup, button mushrooms-250 g,garlic paste-2 tsp,turmeric pd-2 pinches,red chilli pd-3/4 th tsp,ajwain or carom-1 tsp,salt-according to taste,baking soda-2 pinches,lemon juice-2 tsp,water
method
make a thick batter with chickpea flour,red chilli pd,soda,salt,ajwain,garlic paste,turmeric pd,lime juice and enough water.clean the mushrooms and remove the stalks.dip the mushrooms in the batter and deep fry on a high flame.serve hot.

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EGG CURRY WITH MILK

required:oil-1 tbsp,onion-1 big,red chilli powder-1 tsp,salt-1/2 tsp,turmeric pd-2 pinches,eggs-2,milk-1/4 th cup
method:take a non stick pan which is deep in the middle or an appam pan.add oil to the pan and tip in finely chopped onions.saute for some time until medium brown and add red chilli pd,turmeric pd,salt.mix nicely and pour the milk.move the onions to one place in the pan.drop the eggs next to each other without disturbing the yellow part.keep it covered until the eggs are cooked.serve with rice.

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MALAI MUSHROOM

required:oil-1/2 tbsp,ghee-1 tbsp,onions-2 medium finely chopped,ginger&garlic paste-2 tsp,mushrooms-250g diced in four pieces,tomato-1 big pureed or finely chopped ,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to tatse,green chillies-2 finely chopped,1 cup-water,1 cup-milk,coriander leaves-chopped,1 tbsp cream

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method:
Heat a non stick pan and pour oil.also add ghee.when the oil turns hot tip in the onions and fry until light brown.tip in ginger-garlic paste and saute for a minute.now add the mushrooms and mix nicely for two min
on high flame.then add tomato,turmeric pd,green chillies,red chilli pd,salt.saute until oil seperates and then add water and cook on high flame.when the water dries up add milk,coriander.keep stirring for a minute and lastly add cream.turn off  before the milk splits and serve with pulka.

CARROT MILK

required:milk-1 big cup,cardamom pd-1 pinch,carrot grated-1tbsp,sugar-according to taste
method
boil the milk with grated carrot until the carrot is soft.add cardamom pd,sugar.serve hot or cold.

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GREEN PEA SOUP

required:butter-1 tbsp,onion-1 small finely chopped,fresh green peas-1&1/2 cups,water-1 lt,salt-according to taste,black pepper pd-coarsely ground-according to taste
method
boil the green peas and drain.collect the water.grind the green peas to a paste in a mixer jar.melt butter in a pan and fry the onion until it sweats.add the peas paste to the pan and fry for 1 min.pour water with the collected water to adjust the consistency and boil for 5 min.tip in salt and pepper pd.serve warm.

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SUNNUNDALU

required: uraddal-1&1/2 cups,sugar-3/4 th cup,melted ghee
method
dry roast the uraddal until it light golden in colour.use medium flame for roasting the dal and toss it continuously. grind the uraddal coarsely in a mixer jar.later tip in the sugar and grind both the dal and sugar to a fine pd.with the help of melted ghee make laddus.these laddu's can be stored.

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SPICY PEANUTS

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required:oil-to fry the peanuts,peanuts-1 cup,curry leaves-2 sprigs,salt-1/4 th tsp,red chilli pd-1/2 tsp

method

fry the curry leaves until crisp and put them in a bowl.deep fry the peanuts in the same oil and put them on a paper napkin.while still hot put the peanuts in a bowl with salt,red chilli pd,curry leaves and mix nicely.adjust salt and red chilli pd according to taste.

RIDGEGOURD AND CABBAGE CHUTNEY

MY CLICKS

required:oil-1 tbsp,ridgegourd-100g peeled and diced,cabbage-200g chopped in big pieces,green chillies-10,garlic cloves-3,salt-according to taste,tamarind-size of 2 marbles,cumin seeds-1/2 tsp,turmeric pd-a pinch

for tempering:oil-1 tsp,mustards seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-1 sprig
method
take a non stick pan and heat it up.pour oil into it and when the oil is hot, tip ridgegourd and cabbage
into the pan.cook covered until they are soft and dry.remove to a plate and let them come to the room temperature.
meanwhile fry the green chillies in the same pan with a tsp of oil.when greenish brown put them in a mixie jar
along with turmeric pd,tamarind,cumin seeds and garlic cloves.grind until smooth and add the ridgegourd -cabbage mixture.blend everything nicely with salt.
next prepare a tempering with the above mentioned items and serve this chutney with rice and ghee.

PEANUT MASALA

MY CLICKS

required:onion-1 small finely chopped,green chillies-2,red chilli pd-1/4 th tsp,lime juice-2 tsp,peanuts-1/2 cup,oil-to fry peanuts
method
fry the peanuts in oil and remove to a paper napkin. mix onion,green chillies,salt,red chilli pd,limejuice and keep.add fried peanuts to this mix and serve.

PESARA SUNNUNDALU

required: yellow moongdal-1&1/2 cups,sugar-3/4 th cup,melted ghee-just enough to bind the laddus,dry coconut grated-1/2 cup[optional]
method
dry roast the yellow moongdal until golden in colour and coarsley grind it in a mixer jar.add sugar to the powdered dal and grind again.grind until sugar and dal turn into fine powder.mix this powder with melted ghee and make laddu's.if dry coconut is added the quantity of sugar has to be increased.

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ARTICLE FISH

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required:finger cut boneless fish-180 g or some 20 fingers,maida-1/2 cup,cornflour-1/2 cup,salt-according to taste,pepper pd,water.
oil-1 tbsp,garlic-chopped finely,dry red chillies broken-1 tbsp,celery-10 g[not the leaves],leeks-5g-only the white part,water or vegetable stock-1/2 cup,salt-according to taste,ajinamoto-a pinch,sugar-a pinch,pricklyash oil-2 drops,red wine-few drops,green chilli sauce-1 tsp,spring onion greens-juliennes
method
make a batter with cornflour,maida,water,salt,pepper pd.the batter should not be very thick or very thin.dip the boneless fish in the batter and deep fry.
pour oil in a wok and heat it up.tip in chopped garlic.when the garlic is fried, tip in dry red chillies,leeks,celery.stir fry,add the deep fried fish.mix everything nicely and pour water or vegetable stock water.when the water starts boiling add ajinamoto,salt,sugar,pricklyash oil,red wine,green chilli sauce.cook on a high flame and when almost dry add spring onion juliennes.

KODIGUDDU PULUSU

MY CLICKS

required:oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,onions-2 big-finely chopped,green chilli-1-slit,curry leaves-1 sprig,turmeric pd-2 pinches,salt-according to taste,ginger&garlic paste-less than 1/4 th tsp,thick tamarind paste-2 tsp,water,sugar-1 tsp,red chilli pd-1/2 tsp,boiled and peeled eggs-3
method
make 3 slits on each egg after peeling.heat the oil in a non stick pan and tip in the mustard seeds.when they pop, tip in the cumin seeds.next add onions,green chilli along with the curry leaves and a pinch of salt.tip in the turmeric pd,stir fry until the onions are light brown in colour.
add the ginger&garlic paste and fry until the raw smell disappears.later when the onion is golden in colour
add tamarind paste,sugar,red chilli pd,water and the remaining salt.the water level should be above the level of onions in the pan.cover and cook until the onions are soft and then put the eggs in.mix everything nicely and then turn off.

BUTTER GARLIC FISH

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required:
for batter:cornflour-1/2 cup,maida-1/2 cup,riceflour-1 tsp[optional],salt,pepper pd,water.
slightly thick slices of boneless fish cut in 3" pieces-180 g or 18 slices,yellow butter-50 g,garlic finely chopped-2 tbsp,fresh red chilli-1 tbsp finely chopped,curry leaves-2 sprigs finely chopped,oats-2 tbsp,water-1/2 cup,salt-according to taste,ajinamoto-2 pinches,eggs-3 yolks.
method
make a batter with cornflour,maida,water,salt,pepper pd.it should not be too thick or too thin.add riceflour[optional] to make it crispy.
dip the fish slices in the batter and deep fry.
melt the butter in a wok and tip in garlic.after it is fried tip in fresh red chilli,curry leaves,oats.stir fry for 1/2 a min and add the deep fried fish.pour water.tip in the salt,ajinamoto.stir fry until the water dries up and add eggs,coriander finely chopped.when the egg is cooked turn off the stove.

CURRY LEAF RICE

MY CLICKS

required:cooked sona masoori rice-1 medium size bowl,curry leaves-10 sprigs,red chilli pd-1 tbsp,coriander pd-1 tbsp,cumin seeds powder-1 tbsp,salt,ghee-1 tsp,cashews-5
method
cook the rice with enough salt.dry roast both coriander seeds and cumin seeds and grind.fry the curry leaves in little oil until they turn bright green colour and crisp.crush them with hand and  mix with the cooked rice.also tip in red chilli pd,coriander pd and cumin pd into the rice.fry the cashews in ghee and add to the rice.mix everything nicely.
if more curry leaves are added the rice will be bitter.

GINGER PEPPER SOUP

MY CLICKS

required:oil-1 tbsp,ginger-3 tsp,spinach-2 leaves roughly chopped,carrots-cut in flower shape-10 thin pieces,veg stock water-4-5 cups,dry mushroom-1,lettuce-1/2 leaf roughly chopped,red chilli paste-1/2 tsp,soya sauce-3 drops,babycorn-1/2-cut in thin round slices,black pepper pd-1/2 tsp,salt-according to taste,ajinamoto-1 pinch,cornflour-1 tsp,coriander-finely chopped

method

mix cornflour with little water and keep it aside.soak the dry mushroom in water for 20 min and slice it thin.heat a wok with oil and tip in ginger,carrot one after the other.stir fry for a min and add stock water,dry mushroom sliced,red chilli paste,soya sauce,babycorn,black pepper pd,salt,ajinamoto.boil for 2-3 min.stir and add cornflour which has been mixed with water.also add the spinach.when the soup thickens add coriander.

CHICKEN CORN BAG

MY CLICKS

required:oil-1&1/2 tbsp,garlic-1 tbsp finely chopped,ginger-1/2 tbsp finely chopped,green chillies-1tsp finely chopped,onion-1/2 tbsp finely chopped,chicken kheema-60 g,sweet corn-30 g,red chilli paste-1 tbsp,tomato ketchup-1/2 tbsp,pricklyash oil-2 drops,salt-according to taste,ajinamoto-1 pinch,white pepper pd-a pinch,light soya sauce-1 tsp,coriander-1 tbsp finely chopped,maida-2 cups,water.
method
make a smooth chapathi dough with maida,water and keep aside.
for the filling:heat a pan with oil and tip in garlic,ginger,green chillies and onion.stirfry and add chicken kheema along with corn.stir fry until the kheema is cooked and then add red chilli paste and tomato ketchup,pricklyash oil,ajinamoto,white pepper pd,light soya sauce,coriander and stir fry.mix them nicely and add enough salt.let this mixture come to the room temperature.
roll the maida dough like small,thin puris.put the puri in one hand and with the help of a spoon stuff it with the above mixture and make a bag.each puri should be stuffed with 2-3 tsp of the mixture.deep fry the bags.

LADIES FINGER FRY WITH NUTS

required:ladies finger-400g,peanuts-2 tsp,cashews-2 tsp,curry leaves-2 sprigs,oil-to deep fry,oil-1 tsp,garlic crushed-1,mustard seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,turmeric pd-1/4 th tsp,grated coconut-1 tbsp,salt-according to taste,garlic chilli pd-1 tsp.
method
deep fry the ladies finger until light golden and remove.also fry the peanuts,cashews,curry leaves in the same oil and remove to a plate.heat the oil in a pan and tip in the crushed garlic,mustard seeds,uraddal,chanadal,turmeric pd.after the mustard seeds pop and the dals are light golden in colour, tip in the coconut and fry for a min.add the ladies finger,cashews,peanuts,curry leaves back in the pan.tip in the salt and garlic chilli pd and toss.

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SPICY MUSHROOM SOUP

required:oil-1 tbsp,garlic-2 tsp,vegetable stock-1 big soup bowl,mushrooms-2 big thinly sliced,fresh red chillies-2 or 3 very finely chopped,salt-according to taste,ajinamoto-a pinch,cornflour-1 tsp,spinach leaves-4-each chopped in 4 pieces,sugar-1 pinch.

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method
mix cornflour with little water and keep it aside.this should be mixed properly so that there are no lumps.
heat a wok with the oil and tip in the garlic.stir fry for half a min and add stock water.add mushrooms,red chillies,salt and ajinamoto.boil for 2 min.pour the cornflour water while stirring the soup.tip in spinach leaves and lastly sugar.boil until the soup thickens and serve hot.
VARIATION:
very thin slices of prawns or chicken can be added along with mushrooms to make a non veg version of this soup.

VANG'S CHICKEN FRIED RICE

MY CLICKS

required:oil-2 tbsp,ginger finely chopped-1 tsp,garlic finely chopped-2 tsp,spring onion white part-1 tsp finely chopped,butter-1 tbsp,onion-1 small cut in cubes,babycorn-2 diced in small cubes,chicken breast piece-1 cut in small cubes,button mushrooms-3 diced in cubes,tomato-1 big deseeded and chopped in cubes,basmathi rice-cooked-1 bowl,salt-according to taste,beaten eggs-3,pepper pd-1/4 tsp,sugar-1 pinch,red chilli paste-2 tbsp,ajinamoto-2 pinches,spring onion greens-chopped very finely

method

heat oil-1 tbsp in a wok and tip in the ginger,garlic,spring onion white part,butter.after this add onion,babycorn,chicken and babycorn.stirfry on a high flame for 2-3 min and remove to a plate.in the same wok add the egg mixture and wait until it scrambles and remove.
heat the wok with remaining oil.put chicken,onion,babycorn back in the wok.now add the mushrooms,basmathi rice,scrambled eggs,sugar,tomato,salt,pepper pd,ajinamoto,red chilli paste one after the other and stir fry for 2 min.finally tip in the spring onion greens and mix nicely.

GOLDEN FRIED PRAWNS

MY CLICKS

required:king sized prawns-12,ginger-1 tsp very finely chopped,garlic-1 tsp very finely chopped,coriander-1 tsp very finely chopped,salt-according to taste,white pepper-2 pinches,dark soya sauce-2 drops,red chilli paste-1/4 th tsp

cornflour-1&1/2 tbsp,maida-1 tbsp,riceflour-1 tbsp,egg-1,baking pd-1/2 tsp,water,salt-according to taste,sugar-1 pinch,ajinamoto-2 pinches

method

make small cuts on the king sized prawns.

marinate the prawns with ginger,garlic,coriander,salt,white pepper,dark soya sauce and red chilli paste for 10 min.

make a batter with cornflour,maida,riceflour,baking pd,egg,water,salt,sugar,ajinamoto.dip the marinated prawns in this batter and deep fry.
serve with sweet chilli sauce.

ROASTED RED CHILLI PRAWN

required:oil-2tbsp,cinnamon-2 sticks big,star anise-5,onion-1small-diced,ginger diced-1 big piece or 6 g,king sized prawns-14,red chilli paste-1 tbsp,dark soya sauce-1 tbsp,250 ml water,salt-according to taste,ajinamoto-1 pinch
oil-1 tbsp,garlic-1 tbsp,ginger-1/2 tbsp,onion-1/3 finely chopped,celery-2 tsp chopped 1/2" pieces ,fresh red chillies-3 diagonally chopped,spicy black bean sauce-2 tsp,red chilli paste-1 tbsp,1 cup-water,1/2 tsp- fish oil,salt,ajinamoto-a pinch,white pepper-1/4 th tsp,five spice pd-1/3 rd tsp,coriander,spring onions.

MY CLICKS

method
heat a pan with oil and tip in cinnamon,star anise.later tip in the onion and ginger.stir fry and add the prawns,red chilli paste,dark soya sauce,salt.stir fry for 2-3 min and add water,salt,ajinamoto.boil for 2-3 min.drain the water and seperate the prawns.
again pour oil in a wok and when it is smoking hot add garlic,ginger,onion,celery,fresh red chilli,cooked prawns,spicy black bean sauce,red chilli paste,water,fish oil,ajinamoto,white pepper,five spice pd,coriander.stir fry adding all the ingredients one after the other.lastly add spring onions.

WHEAT BISCUITS

MY CLICKS

required:milk which has not been boiled-1 glass,sugar-1 glass,melted ghee-1/2 glass,wheat flour-just enough to make chapathi dough

method:

grind sugar to make powder and mix with milk.add ghee also to the milk.now add the wheat flour little by little so as to make a smooth chapathi dough.keep the dough aside for 10 min.roll thick chapathi's and cut them in desired shapes.deep fry.

SCHEZWAN FRIED RICE

MY CLICKS

required:oil-1 tbsp,garlic-2 tsp finely chopped,ginger-1&1/2 tsp finely chopped,onion-1 tbsp finely chopped,dry red chillies broken-3,celery-2 tsp finely chopped[not the leaves],basmathi rice-cooked-1 bowl,eggs-3,salt-according to taste,ajinamoto-2 pinches,red chilli paste-1 tbsp,schezwan pepper pd-1/4 th tsp,tomato ketchup-4 tsp,green chilli sauce-1 tsp,carrots-1 tbsp finely chopped,beans-1 tbsp finely chopped,spring onion-finely chopped
method
half boil both carrots and beans and drain.scramble the eggs in little oil and remove.put the wok on a high flame and heat the oil.tip in garlic,ginger,onion,dry red chillies and celery.stir fry and add the cooked basmathi rice,scrambled eggs,salt,ajinamoto,red chilli paste,schezwan pepper pd,tomato ketchup,green chilli sauce and finally carrots,beans.one after the other add the ingredients and stir fry.sprinkle spring onions at the end.

CHICKEN RICE BALLS

MY CLICKS

required:garlic-1 tsp,ginger-1/2 tsp,green chilli-1 tsp,salt-according to taste,beaten egg-1,chicken kheema-2 handfuls,ajinamoto-a pinch,cooked basmathi rice-for coating-3 handfuls
method
add garlic,ginger,green chilli,salt,half of the egg,ajinamoto to the chicken mince and mix nicely.make small balls and keep them aside.now take the chicken ball in one hand.in the other hand take little rice which has been cooked earlier.coat the ball with the rice.do not apply pressure.after it is coated apply some egg on the ball with the tips of fingers and again coat it with rice.deep fry on a very low flame until light golden.remove and fry again until further golden.serve with sauce.
sauce:tomato ketchup-1 tbsp,chilli sauce-1/2 tbsp,capsico sauce-30 g.
variation:these balls can be coated with half boiled rice and steamed in a idli maker for 8-10 min.during this process the rice gets fully cooked.later they can be pan fried in little oil.

ALOO CAKE

MY CLICKS

required:2-potatoes-peel,cut them in a rectangle shape and later in thin squares,egg-1/2,salt-according to taste,pepper pd-1/4 tsp,ajinamoto-a pinch,potato starch-2 tbsp or riceflour-2 tbsp,maida-1 tbsp,cornflour-1 tbsp,water-to make batter,oil-to deep fry
oil-2 tsp,garlic chopped-1 tbsp,green chillies chopped-1 tsp,salt-a pinch,sugar-a pinch,red chilli pd-1 pinch,pepper salt-1 pinch
method
put the potato slices in boiling water and remove after a min.make a batter with potato starch,maida,cornflour,egg,salt,pepper pd,water.dip the potato squares in the batter and deep fry.trim the edges.
in a wok heat up the oil and add garlic,green chillies,deep fried potato,salt,sugar,red chilli pd,pepper salt and toss them together.serve with sweet chilli sauce.
variation:same dish can also be made with egg plant.

BITTERGOURD FRY

MY CLICKS

required:small bitter gourds-10 nos,salt-1/2 tsp or according to taste,turmeric pd-2 pinches,oil-3 tbsp,garlic chilli pd-according to taste

method:

mix little salt and turmeric pd in a plate.wash the bittergourds and trim the ends.make a slit on each one of them.open them and apply little of this dry powder mix inside each of the bittergourds.
heat a non stick pan with oil and arrange the bittergourds in the pan.cover the pan with a lid and put the stove on a low flame.keep turning them in between so that they change colour on all sides.sprinkle remaining salt on the bittergourds.when they turn soft, turn off the stove.stuff them with garlic chilli pd after they come to room temperature.serve with rice.
optional:after stuffing them with chilli pd again put them back on heat for 2 min.

BANGALADUMPA BAJJI

MY CLICKS

required:chickpea flour-1/2 cup,red chilli pd-1/4th tsp,salt-according to taste or 3 pinches,water-1/4th cup,soda-1 pinch,riceflour or cornflour-1 tsp,cumin seeds-a pinch,potato-10 slightly thick slices peeled,oil-to deep fry,chaat masala-optional.
method
cut the potato in thick slices and put them in water until further use.make a thick batter with water,chickpea flour,salt,red chilli pd,soda,riceflour,cumin seeds,add more water if necessary.
remove the slices from water and dip in the batter.drop them in oil.deep fry.sprinkle little chaat masala on top when hot.

BURNT GARLIC EGG FRIED RICE

MY CLICKS

required:oil-1&1/2 tbsp,ginger chopped-1 tsp,garlic chopped-1 tsp,garlic crushed-20,eggs-3,basmathi rice cooked-1 bowl ,salt-according to taste,ajinamoto-a pinch[optional],green chilli sauce-1&1/2 tsp,1/4 th tsp-capsico sauce,spring onion greens-finely chopped ,sesame oil-1&1/2 tsp.
method
cook rice and keep it aside.heat oil in a wok and when it is smoking hot, tip in the chopped ginger,chopped garlic and crushed whole garlic.when the garlic turns light brown, move everything to one side and add beaten eggs.after the egg scrambles add the cooked basmathi rice,salt,ajinamoto,green chilli sauce and capsico sauce one after the other.finally add sesame oil.toss nicely and remove.serves two adults.

NALLAKARAM

required:dry red chillies-65 nos,cumin seeds-5 tsp,coriander seeds-10 tsp,methi seeds-1 tsp,oil-1/2 tbsp,uraddal-5 tsp,tamarind-size of 2 lemons,salt-3-4 tsp,garlic bulbs-3 seperated in cloves but not peeled
method
on a low flame stir fry dry red chillies with cumin seeds,coriander seeds and oil.when the dry red chillies are dark red in colour then add methi seeds and fry until the dry red chillies turn black in colour.remove to a mixie jar and cool.now fry the uraddal in the same oil until golden brown in colour.grind dry red chillies,cumin seeds,coriander seeds,methi seeds,uraddal together.

MY CLICKS

heat the tamarind for 2-3 min in the same pan.add the tamarind,garlic to the same mixer jar and grind.check the salt.serve with idli or rice.